Steaming; Pressure Cooking - Cook's essentials CEPC660 Owner's Manual

STEAMING

This MODE quickly brings cooking liquid to a boil for steaming food.
1. Place the Removable Cooking Pot into the Housing.
2. To STEAM food, pour 1 cup of water into the Removable Cooking Pot.
Arrange food in a heat-resistant steaming basket and use basket
handles to lower basket into the Removable Cooking Pot. Fold
handles down. (You may add more food on top of and around basket,
but do not fill more than two thirds full.
3. Place the Self-Locking Lid onto the Removable
Cooking Pot. Keep the Safety Lock in the
UNLOCK position. Turn the Pressure Regulator
Knob to STEAM.
4. Press the COOK MODE Button for STEAM.
The green START Indicator Light next to STEAM
will be lit.
5. Press COOK TIME Button for the desired cooking time. Press the
START/STOP Button; the green START Indicator Light will illuminate
and the green STEAM Indicator Light will blink slowly and then faster
as the temperature increases and the liquid comes to a boil.
6. The Lid can be opened while cooking to check the food.
CAUTION: Never place your face over the Pressure Cooker when
removing the Lid.
WARNING: Use caution when opening Lid. Steam escapes as
soon as the Lid is opened. Use oven mitts when handling
hot materials.
7. The red Indicator Light will illuminate and the appliance will beep
3 times at the end of the preset cooking time. Press and hold
START/STOP Button until it beeps.
NOTE: To cancel or stop cooking before time has elapsed, press and hold
the START/STOP Button until the red STOP Light illuminates and the
Pressure Cooker beeps.

PRESSURE COOKING

By cooking in the Programmable Pressure Cooker at high temperature
and pressure you are able to reduce the cooking time of most foods by
up to 70 percent.
1. Place the Removable Cooking Pot into the Housing. Brown
ingredients, if you wish, then add remaining ingredients.
2. Add at least 1 cup (8 ounces) of liquid to the Removable Cooking Pot
when cooking under pressure. Do not fill the Removable Cooking Pot
more than one-third full when cooking dried beans and legumes; no
more than half full when cooking soups and stews; and no higher
than the MAX Fill Line when cooking vegetables or whole pieces
of meat.
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Figure 8